Description
A comforting dish of juicy meatballs served over garlic herb mashed potatoes, perfect for family dinners and potlucks.
Ingredients
Scale
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) ground pork
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup finely grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp chopped parsley
- 1–2 tbsp oil for searing
- 2 lbs (900 g) Yukon Gold potatoes
- 4 garlic cloves for roasting
- 4 tbsp butter
- 1/2 cup warm milk or cream
- 1–2 tbsp chopped herbs (for mash)
- Salt to taste (for mash)
Instructions
- In a bowl, mix ground beef, ground pork, panko, egg, Parmesan, minced garlic, Worcestershire sauce, kosher salt, black pepper, and parsley until combined.
- Shape the mixture into 1–1¼ inch meatballs (about 24) and chill for 10 minutes.
- Heat oil in a cast-iron skillet over medium-high heat and sear meatballs until browned on all sides.
- Transfer meatballs to a rimmed baking sheet and finish cooking in a preheated 375°F (190°C) oven for 10–12 minutes until internal temperature reaches 160°F (71°C).
- Meanwhile, boil Yukon Gold potatoes in salted water until fork-tender (about 15–20 minutes).
- Roast the garlic cloves at 400°F (200°C) for 20–25 minutes until soft.
- Mash the boiled potatoes with butter, warm milk or cream, roasted garlic, chopped herbs, and salt to taste.
- Serve meatballs on top of garlic herb mashed potatoes.
Notes
Chill meatballs before cooking to help them keep shape and develop a better crust. Use warm dairy for a smoother mash.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking & Pan-Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg